Chili peppers boost health, lower disease risk, Harvard finds

Spicy dishes are trendy worldwide, especially in South America and Asia. Fans of hot flavors might be surprised to learn that regularly eating such dishes not only doesn't harm but can also bring health benefits.

The chili pepper is a favorite spice for those who enjoy a hot taste. This pepper contains capsaicin, which is responsible for its characteristic burning taste. Capsaicin, an organic chemical compound from the alkaloid group, has strong antioxidant properties. This reduces excess free radicals, slowing the aging process and reducing the risk of developing cancers.

Adding chili to dishes brings many benefits for metabolism and health. Chili improves metabolic processes and regulates blood glucose levels, which prevents insulin resistance and the development of type 2 diabetes.

Capsaicin also helps lower "bad" LDL cholesterol levels, reducing the risk of atherosclerosis, stroke, and heart attack. These beneficial properties have been confirmed in numerous scientific studies.

A nutrition associate from the Harvard T.H. Chan School of Public Health conducted one of these studies. Lu Qi studied the impact of consuming chili peppers on the health of nearly 500,000 adults in China.

The analyses also included age, lifestyle, gender, education, marital status, and daily diet. The study showed that people who ate spicy dishes almost daily had a 14% lower risk of premature death.

Additionally, it was noted that consuming spicy foods reduces the risk of developing gastrointestinal cancers due to capsaicin's anti-inflammatory properties. The expert emphasizes that seasoning dishes with chili is an excellent way to improve health.